Best Lemon Ricotta Pancakes Recipe
This is a recipe for a stack of Fluffy Lemon Ricotta Pancakes. These pancakes are light and fluffy and so flavorful. Serve them with a drizzle of warm maple syrup and a slice of butter.
- 1 cup all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 3/4 cup whole milk
- 1/2 cup ricotta
- 1 large egg
- Zest from 1 lemon
- 1 teaspoon pure vanilla extract
- 2 tablespoons melted and cooled unsalted butter plus more for the pan
In a large bowl, mix together the flour, sugar, baking powder, and salt.
In a large measuring cup, whisk together the milk, ricotta, egg, lemon zest, vanilla and butter. Add to the flour mixture and stir just until combined.
Grease a large skillet and heat over medium-low heat. For each pancake, pour 1/4 cup of the batter into the skillet. Cook in batches, turning once, until golden brown on both sides. Repeat with the remaining batter.
Calories: 236kcal | Carbohydrates: 38g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 194mg | Potassium: 429mg | Fiber: 1g | Sugar: 12g | Vitamin A: 211IU | Calcium: 250mg | Iron: 2mg